Hong Kong — Dessert (2)

Tofu pudding is one of a Chinese desserts made with some soft form of tofu. In Chinese, it’s known as Dou Fu Fa (豆腐花). There are two flavors of this dessert, savory and sweet. Northern Chinese people and Taiwanese are having savory tofu pudding. Guangdong people are having sweet tofu pudding.

In Hong Kong cusisine, it is served with sweet ginger or clear syrup.Traditionally it made in a wooden bucket, which is known as “Dau Fu Fa in wooden bucket (木桶豆腐花).” You would able to see this wooden bucket in some traditional Chinese restaurant, some Chinese restaurants in China-town as well, as one of the dim sums. Tofu pudding is best eat in hot. However, a lot of restaurants and markets would serve cold tofu pudding. Hot Dau Fu Fa is served with sweet ginger, and cold one is serve with clear syrup.


There are several cuisines that people would like to serve with the tofu pudding. The traditional is sweet ginger. Others may mix it with black sesame paste, which is known as “Black & White”, while half of the bowl is tofu pudding, and the other half is black sesame paste. Sometimes would mix it with red bean soup, which people will call it “Red & White.”  Others may mix it with mung bean soup, which people will refer it as “Green & White.” Also, you can mix with “Taro Sai mai lo” which is a dessert soup with taro, peral tapioca, coconut and evaporated milk, people will call this mixture as “Purple & White.” Nowadays, many shops will create various flavors, such as mixed with different kinds of fruits, jelly, or other kinds of tranditional Chinese desserts. Although there are different fusion, I think the traditional one with sweet ginger is the best.

You are able to have this dessert in any dessert shops, Chinese restaurants, and HK-style tea restaurants.  

Famous places for Dou Fu Fa:

1)       Lantau Island, N.T.

2)       G/F, Yung Shue Wan Back Street, Lamma Island, N.T.

3)       No 40A, G/F, Yue Man Square, Kwun Tong, Kowloon.

Shops that create various flavors of Dou Fu Fa:

1)       A4, G/F, 96 Electric Road, Tin Hau, Hong Kong. Tel: (851) 2508-6962

2)       No 8, Haven Street, Causeway Bay, HK. Tel: (852) 2915-0099

 Hot Dou Fu Fa served with sweet ginger

  Cold Dou Fu Fa served with clear syrup

My Rating:

Published in: on January 26, 2008 at 7:30 pm  Leave a Comment  

Hong Kong — Dessert (1) @Golden Mall Dessert

After all the main-courses which I have introduced in previous entries, it’s time for dessert! The selling point of this dessert’s restaurant is HEALTHY. All desserts are less sugar, less sweet, and less calorie, which is best satisfy with people, especially ladies, who love dessert and also concern with their health.

The main characteristic of this restaurant is fusion. They are mixing Chinese dessert with western dessert.


1) No 9, South Wall Road, Kowloon City, Kowloon. Tel: (852) 2383-3102

2) No 201, G/F, Amoy Plaza, Ngau Tau Kok, Kowloon. Tel: (852) 2751-8900

  Coffee jelly with sorbet– If you’re fans of coffee, you should try this dessert. Coffee ice-cream with nut and coffee jelly create a strong flavor of coffee.

 Maltesers’ flavor Law Mi Chi – “Law Mi Chi” is made by glutinous rice, which is a little bit chewy. It is a bite-size, chocolate power served outside and a Maltesers chocolate ball inside. However, Maltesers is not my favorite, it’s a bit too sweet for me.

 Pink Lady – “Pink lady” is the name of this dessert. There’s sorbet in the bottom, serve with coconut jelly and strawberry on the top.

 Durian pudding – Durian pudding with durian fruits inside. You can serve with coconut jelly or  “peral”, which make the pudding more chewy and bring out the taste of durian.

My Rating:  

Hong Kong — Traditional Indian Curry @Chungking Mansions

If you want to try real Indian foods, “Chungking Mansions” is a place that you should go to. In fact, “Chungking Mansions” has a lot of low price guesthouses, different stores and shops, restaurants, foreign exchange counters, etc. This building is kind of labyrinth since gather a lot of ethnic minorities in HK, such as Indians, Middle Eastern people, Sri Lankans, Americans, Pakistanis, etc. The whole building has various traditional Indian restaurants. Mostly are all opened by Indian immigrants. Although this building seems really labyrinth, there’s pretty safety. When you go into the building, you have to tell the guard which restaurant you’re going, and then he will serve you to the elevator. Here, I will introduce 2 Indian restaurants which I think is definitely good and delicious. But the Indian foods in these 2 restaurants are pretty much the same.

1) The Delhi Club (新德里餐廳) — Room 3, 3rd floor


This restaurant is known as the first Indian curry restaurant in Chungking Mansions, and it’s the most popular Indian restaurants in the building. The store-owner, James, migrated to HK for many years. The decorations in the restaurant are really nice, and playing Indian music. The menu contains Chinese and English, it’s really convenience to every visitor. The foods are fresh and never use foods that are over-night.

 Pulao – “Pulao” means yellow Indian rice, which is longer than western and Chinese rice. This fried rice serve with curry is really delicious. Also, there are various fruits as ingredients, so it tastes like sweet and sour. I think this is a good one to try.

  Cheese naan – There’re difference flavors of naan, cheese is my favorite, but garlic naan is good as well. There’s 4 pieces in a dish. The cheese is in between each pizza. The smell is really good and it is not chewy.

 Chicken Tikka Masala – Grilled chicken with curry and tomato, which make it not that spicy. If you do not like spicy food, this is a good one.

 Lassi – This is a yogurt beverage, they have the flavor of mango and original. But I like the original one, because the mango flavor isn’t taste strong.  

2) Khyber-Pass Mess Club, Original Curry King (7E  咖哩王) – E2, 7/F, Block E 

Actually the foods in this restaurant are pretty much the same as The Delhi Club.

 Papadum – “Papadum” is Indian cracker. You can dip with plum sauce or mint-spicy sauce, both are really good.

 Tandori Chicken – This is fried chicken. If you don’t want to have too much curry, this is a good choice.

 Curry Beef brisket — Eat with naan is a perfect match.

 Tomato Shrimp-ball – This curry that not really spicy since there’s tomato in it. I think other curries better serve with naan, but this one better serve with rice. You are more able to taste the tomato if you eat with rice.

 Lassi — They also have the original and mango flavor. While Indians only eat mutton, chicken, and seafood, so they do not serve pork.

My Rating:  

 Little tips: When you go in the building, do not receive any cards. It is because they will think you are going to their restaurant.

How to go to Chungking Mansions…? No 36-44, Nathan Road, Chungking Mansions, Tsim Sha Tsui, Kowloon

Tsim Sha Tsui MTR station: E exitEast

Tsim Sha Tsui railway station of KCR: L1 or L2

It is really easy to recognize since there’s a big LCD mon exist right upon the building’s door.

Hong Kong — Street’s snack

There are numerous streets’ snacks in Hong Kong, and these snacks are really popular among young adults. Every summer when I back to HK, I will definitely buy those snacks. Apparently, these snacks are cheap but super delicious. If you have a chance to visit HK, I highly recommended.

 1) Ball Waffle (gai-daan-jai; gai-daan = egg)

The ingredients of ball waffle are egg, sugar, flour, and light evaporated milk. Then this mixture will put into a waffle iron, which looks like a racket. Afterward the ball waffle will turn golden-yellow. It actually tastes like cake, but is less softened.Ball waffle start from 1960, a store’s employer did not want to waste the extra eggs. So he tried to put in flour and butter, and created this ball waffle.

 It calls “ball” waffle (gai-daan-jai) is because the waffle iron has a lot of holes. “Gai-daan” in Cantonese means egg. So every ball is looked like an egg, that’s why it calls gai-daan jai.

In recent years, a lot of store created different flavours, such as chocolate, strawberry, etc. However, remember to eat it when it is warm. Those ball waffles that put on the shelf probably turned cold and is not that delicious.

 2) Hong Kong-style Waffle (“Grid Cake”)

The ingredient of this HK-style waffle is just like the western one, but we do not serve with butter and syrups. These waffles usually make and sold by street hawkers and eat it warm on the street. They are similar to a traditional waffle but a little bit larger, round in shape and divided into 4 quarters. Butter, peanut butter, sugar, and evaporated milk are spread on one side of the cooked waffle and then it is folded into a semi circle to eat. In recent years, many store created different flavours too, such as chocolate, honey melon flavour. However, I still thought that the traditional one is the best.

 3) Shark’s fin soup

Unfortunately, it is not real shark’s fin, they are only cellophane noodles. The reason that using cellophane noodles instead of real shark’s fin is because people are pretty poor in the past, they do not have money to eat real fish fin. Therefore, a poor cook created this shark’s fin soup by using cellophane noodles, adding Chinese dried mushroom, auricularia auricular-judae, and slides of pork. Most of the people will serve with white pepper, chinkiang vinegar, and/or sesame seed oil as seasoning. Some would like to add slides of dace, and/or lettuce in the soup. Shark’s fin soup is one of my favourites. I like to add both 3 seasoning. Sometimes I do not like to add chinkiang vinegar because I think it’s a bit sour, but I will definitely add sesame seed oil and white pepper. These 2 seasoning will make the soup much more delicious.

 4) Red bean brown sugar rice-cake/ Red bean sugar rice-cake (Put-chai-ko)

 I remember I first tried this rice-cake is when I was 4 or 5. When I was a kid, I love it very much. Right now it is kind of too sweet for me, but if you rarely have it, it is a good dessert.

 The traditional rice-cakes are made with brown sugar and adding red bean in it, thus they are in brown color. For the healthy condition, some people use granulated sugar which are in white color, as a result the rice-cakes are less sweeten and healthier. However, I like the one made by brown sugar. Although it is sweeter, I think it is better than the white sugar rice-cake. Hot red bean sugar rice-cake is soft and delicious, but a cold red bean sugar rice-cake is good too. The cold one is less sweeten, but somehow you can’t taste the original flavour as the hot one.

My Rating:

Recommeded places/stores:

1) Ball Waffle & Grid Cake

— Cooked food market Block 8, Lower Ngau Tau Kok Estate, Kowloon

— No 63, Ma Tau Wai Road, To Kwa Wan, Kowloon— Tung Lo Wan Road, Tin Hau, Hong Kong 

2) Shark’s fin soup

— No 382, G/F, Lock Hart Road, Chuang’s Enterprises Building, Causeway Bay, Hong Kong

— No 261, G/F, Ki Lung Street, Sham Shui Po, Kowloon

— Tsuen Fung Centre, Tsuen Wan, N.T 

3) Red bean sugar rice-cake

— No 19, G/F, Ngan Hon Street, To Kwa Wan, Kowloon

To be honest, you are able to buy all these snacks on the streets in HK commonly. If you are going to Mongkok, you can find these kind of stores everywhere. These recommended stores are stores that are more popular in HK.

Hong Kong — Japanese Restaurants

The foods in HK-style tea restaurants are numerous, thus it is difficult to share all the foods there. Since Hong Kong is an international city, it is very easy to find foods from other countries. The most truly appreciated food by HK people is Japanese. There are a lot of different kinds of Japanese restaurants in HK. In the past, Japanese restaurants are run by HK people. However, in recent years, most of the Japanese restaurants employ Japanese cooks in order to maintain a high quality and the traditional of Japanese foods.

Here, I will introduce some Japanese restaurants which are delicious, and the most important is not too expensive.  

 1) Itamai Sushi

 “Inch length” Unagi [] (eel)– “Inch length” sushi is one of the characteristics in HK’s Japanese restaurants. Not only eel, there’re also salmon(sake []), tuna (maguro []), etc. But the salmon and tuna are sashimi, which is raw. If you don’t like raw foods, there’re a lot of special fried salmon, tuna, and other kinds of fishes.

There are also fired fishes with sea-salt. Just a little bit of sea-salt on the fish will bring out the fresh flavor of the fish. This sea-salt order is one of my favorites as well.

 Maguro [](Japanese tuna) – The tuna is extremely fatty and fresh in this restaurant. There are 2 kinds of tuna in the restaurant, one is the normal one which is less fresh, and the other one is flying from Japan. This maguro is the latter.

 Fried Tamago [玉子] (fried Japanese egg) – This fried tamago is highly recommended. Unlike the egg we have usually, Japanese egg is sweet. But this fried egg is less sweeten, and eat it with the sauce that the cook fried with is extremely delicious.

 Pumpkin ice-cream – Pumpkin flavor is one of my favorites in this restaurant. This ice-cream served in a real pumpkin shell, it really looks like these two separated things are cutting from one pumpkin.

 2) Itacho Sushi

 “Inch length” hamachi [油甘魚] (Yellowtail)

 Uni [海膽] (sea urchin) — A few years ago I tried some sea urchin that are bitter. The sea urchin in this restaurant surprised me. It is not bitter but fresh and sweet.

 Soft crab handroll

 Little tips: While HK people are crazy for Japanese foods. These kinds of restaurants are always full and have to wait for a long time. 2 little suggestions: 1) go there before 6pm. HK people used to have late supper, thus 6:30pm-8pm are the busiest time of those restaurants. 2) Reserve a table on that day.

My Rating:  

List of sushi and sashimi ingredients

Restaurants’ addresses:

1) Itamai Sushi

— No. 14, G/F, Granville road, Tsim Sha Tsui, Kowloon. Tel: (852) 3106-2846

— L1-19A, Festival Walk, Kowloon Tong. Tel: (852) 2265-7722

— No. 1-3, 24-26 East Point Road, Causeway Bay, HK. Tel: (852) 2110-8504

— 523-527 Henness Road, Continental Diamond Plaza, Causeway Bay, HK. Tel: (852) 2187-3800

— Hong Kong International Airort, Terminal 2, Sky Plaza. Tel: (852) 3197-9404

2) Itacho Sushi

— G2/ G226-227, Amoy Plaza II, Kowloon Bay, Kowloon. Tel; (822) 2750-4066

— No 9, Ashley Road, Tsim Sha Tsui, Kowloon. Tel: (852) 2314-4033

Hong Kong — Hong Kong-style tea restaurant (2)

A famous Hong Kong DJ said that once, “if you go to HK-style tea restaurant everyday for 3 meals, you are able to have different kinds of foods.” This means that a HK-style tea restaurant serves 360 different kinds of breakfast, lunch, afternoon-tea, and dinner. Awesome!

 Pineapple bun (bo lo baau) is one of my favorite western buns. The top of the pineapple bun is crunchy and is quite sweet compared with the bread underneath. The original name of pineapple bun is “Russian bun.” The name of pineapple bun is because after baked the bun, the surface turned golden yellow, and become crunchy which looks like a surface of a real pineapple. Thus, a pineapple bun certainly does not have pineapple as the ingredient.

 Most of the HK tea dining room offer an item called “buttered pineapple bun” (bo lo yau), which is a pineapple bun with a piece of butter stuffed inside. Typically, the pastry would be brought hot from the oven to the customers. The best eating method is a fresh pineapple bun served with a COLD butter. Thus, butter would dissolve by the pineapple bun of the heat. A whole bun would full of the taste of butter. The only different between pineapple bun and buttered pineapple bun is a butter served inside.

Pineapple bun and buttered pineapple bun contained too much fat and cholesterol. They are not good to our health. However, have it rarely is a good enjoy!  

 Red bean ice is a drink commonly found in HK tea dining room which included azuki beans, light rock sugar syrup, and milk. It usually topped with ice cream to become a dessert.

My Rating:

Recipe of Pineapple bun:
250g Strong flour, 50g Plain flour, 165ml Warm milk, 1/2 Egg, 45g Sugar, 5g Dry yeast, 25g Butter, Eggwash(for brushing).
Crispy Topping
100g Flour, 30g Sugar, 1/8 tsp Ammonia powder, 1/6 tsp Baking soda, 2 tsps Water, 10g Milk powder, 40g Shortening, 1/2 Egg yolk.

1. Mix 50ml of warm milk with dry yeast, wait for a while until frothy.
2. Mix strong flour, plain flour and sugar in a large mixing bowl, make a well in the centre and add in yeast, egg and warm milk. Knead until a soft dough is formed.
3. Place the dough in an oiled bowl, cover it up with a cling film and let it proof for about 1 hour until double in size.
4. Knock back the dough and divide it into 9 portions, leave it for 10 minutes then roll it into a ball. Put the dough on a baking tray and let it proof for an hour until double in size.
5. Mix all the ingredients of topping and divide them into 9 balls, press the crisp dough to flattened and
place it on the top of dough. Brush the crispy topping with eggwash. Then put the doughs in the pre-heated oven and bake at 190 for 12-15 min.

Recommended restaurants:

  Ka Lok Restaurant – No. 40B, G/F, Sun Chun Street, Tsuen Wan, N.T. Tel: (852) 2493-7308

 Tsui Wah Restaurant (This tea restaurant will serve buttered pineapple bun with ice to customers. Thus customers would able to taste the bun when it is still hot in the mouth but the butter in a freezes condition. )

— No. 493-495, G/F, Jaffe Road, Causeway Bay Tel: (852) 2834-2438 

No. 77-83, Parkes Street, Jordon, Kowloon. Tel: (852) 2384-8388